½ pound (2 sticks) unsalted butter
2 cups Anson Mills “Carolina Whole Hominy Quick Yellow Grits”
2 cups heavy cream
1 tablespoon salt
2 teaspoons freshly ground black pepper
- Combine 8 cups water with butter in a medium pot over medium heat. Bring to a boil.
- Slowly add grits, stirring continuously. Reduce to a simmer and cook, stirring occasionally, until tender, about 1 hour. As the grits cook, they will absorb water and become somewhat thick. Add cream in increments to prevent grits thickening to an unyielding mass. More water can also be added as necessary to yield to your preferred consistency. Season with salt and pepper.